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Thursday, August 14

Nordstrom Cafe Tomato Basil Soup

1/3 C. Extra Virgin Olive Oil

4 large Carrots, peeled and chopped

1 large Yellow Onion, chopped

1 T. dried Basil

4 cans (400 grams each) whole Tomatoes in puree

1.5 (6 1/2 C.) liters low-sodium Chicken Broth

2 C. heavy Whipping Cream

Kosher Salt

freshly ground Black Pepper

2 T. lightly packed fresh basil leaves, cut into fine ribbons

In a 7.5 liter stockpot (a really big one!) over medium heat, warm the oil and swirl to coat the bottom of the pan. Add the carrots, onion and dried basil and saute, stirring occasionally, until softened, 10-12 minutes.

Add the tomatoes, including the puree, and the broth and bring just to a boil. Reduce heat to low and simmer, uncovered, for 2 minutes to blend the flavors. Remove from heat.

Using a stick-immersion blender, puree the soup in the pot. (If you don't have one of those, get one! or, working in batches, puree the soup in a blender or food processor fitted with the metal blade.)

Return the pureed soup to the saucepan, add the cream, and place over medium heat. Warm until heated through. Season to taste with Salt and Pepper. Ladle the soup into a warmed soup tureen or individual bowls, garnish with the basil, serve immediately.

Be warned, this recipe is a double-batch. It EASILY serves 12-15 people. Halve this for a normal sized starter to feed 6. I made the mistake of just starting to cook...and then I realized I'd have to get out a second stockpot. And yes, use DRIED basil. If you use fresh basil to start, it'll just lose it's entire flavor. This is one of the few times (oregano is another) where I have no problem using the dried stuff.